Thai guavas are about the size of a softball and have apple-green skin that can be rough or smooth. The flesh is white with pale yellow seeds, and it is drier than pink guavas. Thai guavas are just moderately sweet and have a faint aroma. The crunchy flesh and hard seeds are both edible.
Thai guavas are frequently eaten slightly underripe, or they can be julienned and mixed with green mango or papaya salads. Pickled fresh guava spears can be served on their own or as a complement to grilled chicken. Chopped Thai guava also works nicely in desserts as a unique pie filling. A good source of vitamin C and potassium.
nutritional info: per 100g (source medicalnewstoday.com)
68 calories | 14.32 g of carbohydrates | 8.92 g of sugars | 0.95 g of fat | 5.4 g of dietary fiber | 417 mg of potassium | 228.3 mg of vitamin C | 624 international units of vitamin A
*Always wash your fruits and vegetables under running water just before eating, cutting or cooking.